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Food and Wine


The most famous Tuscan fish soup

Plate symbolic of Tuscan cuisine, the Cacciucco alla livornese exemplifies the openness of the city of Livorno.

In the second half of 1500 was Ferdinando de' Medici and the Leggi Livornine to Decree the ability for merchants to be able to carry out their business in the city. He soon became multiethnic Center, Livorno by the Venetians, Dutch and Portuguese, each of whom brought along their own cultural and culinary customs. The "fusion" for Livorno has always been part of the tradition and this aspect is also repeated in his most famous dish the Cacciucco. This is a soup whose name seems to have Turkish origin, from the word “küçük” to indicate small pieces of fish. Cacciucco, "poor" dish of sailors, appears to have been the most consumed in vessels and in the galleys because fishermen were reserved the scraps of the day.

The recipe varies depending of the fish that the Sea provides which is flavored with garlic, parsley, wine, onion and tomato and served on slices of Tuscan bread. Moreover, tradition has it that this dish is accompanied by a glass of red wine and not white. Recently Caciucco of Livorno was dedicated a festival in June where you can taste the most famous Tuscan fish soup.

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